280
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港鐵香港站 E2 出口, 步行約6分鐘
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電話號碼
31968860
31968888
開飯介紹
Caprice提供上乘的法國菜，大廚以正宗法式煮法烹飪菜餚，適合配搭入口法國紅酒。餐廳內環境高雅舒適，客人更可觀賞維港景色。
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獎項殊榮
最優秀開飯法國菜 (2012-13, 2015), 米芝蓮二星餐廳 (2009,2014-2018), 米芝蓮三星餐廳 (2010-2013,2019-22), 亞洲50最佳餐廳 (2018,2021)
特色
浪漫情調
同客食飯
慶祝紀念日
營業時間
今日營業
全日休息
星期一
全日休息
星期二至日
12:00 - 14:00
18:30 - 20:30
以上資料只供參考, 請與餐廳確認詳情
招牌菜
食家推介
相關文章
今年既生日飯選擇係四季酒店既Caprice慶祝🥳 提早一個月就訂好位。無論係環境﹑服務﹑食物質素都係水準之上，不愧為連續多年獲米芝蓮星級既餐廳，仲要係3星⭐️⭐️⭐️ 令人回味悠長！Caprice門面設計相當低調，穿過走廊會見到無盡既落地玻璃窗，空間感十足，將維港對岸景色盡收眼簾😍 餐廳內樓底高挑，歐陸風裝潢﹑水晶吊燈，流露出非凡氣派。Set lunch價錢頗親民，人均$1,098已經食到5-courses，比起4-courses $988多一道魚，抵食好多✅！當中有d特別菜式或加魚子醬需要額外收費，豐儉由人。🥖𝑩𝒓𝒆𝒂𝒅點好菜後，店員端上一籃子每日新鮮焗製既麵包，可以根據自己喜好揀口感偏軟或硬既麵包。值得一讚既係麵包都係暖暖地既，保持溫熱口感。我試左兩款軟身麵包都覺得好鬆軟，真係唔錯！另外店員會送上兩款牛油，原味同鹹味，搽落麵包到更加滋味。🍽𝑨𝒎𝒖𝒔𝒆-𝑩𝒐𝒖𝒄𝒉𝒆法國菜精髓，開始用餐前先試一道由廚師發辦既餐前點心。今次係一道紅菜頭帶子莎莎，加以魚子醬點綴。大廚用紅菜頭整成兩片好薄既皮，中間夾住帶子莎莎，口感豐富，頗為醒胃既一道餐前小食。𝑨𝒑𝒑𝒆𝒕𝒊𝒛𝒆𝒓♢ 🦞𝑳𝒐𝒃𝒔𝒕𝒆𝒓 𝒘𝒊𝒕𝒉 𝑴𝒖𝒔𝒉𝒓𝒐𝒐𝒎 𝑩𝒂𝒗𝒂𝒓𝒐𝒊𝒔 𝒂𝒏𝒅 𝑨𝒏𝒊𝒔𝒆 𝑭𝒍𝒂𝒗𝒐𝒓龍蝦伴蘑菇奶凍及八角 ‧ 龍蝦已經切成片狀，擺放到好似一朵花咁，非常精緻。試過原味後，可以試下點蘑菇同八角整成既奶凍，香氣濃郁。♢ 🦀𝑨𝒍𝒂𝒔𝒌𝒂 𝑲𝒊𝒏𝒈 𝑪𝒓𝒂𝒃, 𝑪𝒓𝒖𝒔𝒕𝒂𝒄𝒆𝒂𝒏 𝑱𝒆𝒍𝒍𝒚, 𝑮𝒊𝒍𝒍𝒂𝒓𝒅𝒆𝒂𝒖 𝑶𝒚𝒔𝒕𝒆𝒓 𝒂𝒏𝒅 𝑶𝒔𝒄𝒊𝒆𝒕𝒓𝒆 𝑷𝒓𝒆𝒔𝒕𝒊𝒈𝒆 𝑪𝒂𝒗𝒊𝒂𝒓 (+$𝟔𝟓𝟎)阿拉斯加蟹肉伴海鮮啫喱及法國生蠔配特級魚子醬 ‧ 餐廳招牌之一，加錢都值得！首先擺盤已經好吸睛，用左螃蟹造型既碗裝住美食，好有心思。海量魚子醬底下係蟹肉絲﹑金箔，同埋整成啫哩狀既生蠔，鮮味十足，呢個搭配毫無違和感，每口都好滿足！𝑺𝒐𝒖𝒑♢ 🦆𝑫𝒖𝒄𝒌 𝑪𝒐𝒏𝒔𝒐𝒎𝒎𝒆 𝑾𝒊𝒕𝒉 𝑭𝒐𝒊𝒆 𝑮𝒓𝒂𝒔 𝑹𝒂𝒗𝒊𝒐𝒍𝒊鴨肉清湯配鴨肝雲吞 ‧ 店員即席倒湯，保持溫熱，儀式感滿分。或者係過於真材實料，鴨湯整體味道比較重，過於濃郁，不過鴨香十足，喜歡重口味既人或者會鍾意呢個湯。碗中仲有3件鴨肝雲吞，皮薄餡靚，入口係濃郁軟腍既鴨肝味道，十分滋味。𝑭𝒊𝒔𝒉♢ 🎣𝑫𝒂𝒊𝒍𝒚 𝑾𝒊𝒍𝒅 𝑪𝒂𝒖𝒈𝒉𝒕 𝑭𝒊𝒔𝒉 𝑴𝒊𝒍𝒍𝒆𝒇𝒆𝒖𝒊𝒍𝒍𝒆 𝑾𝒊𝒕𝒉 𝑳𝒆𝒆𝒌 𝑨𝒏𝒅 𝑷𝒐𝒕𝒂𝒕𝒐, 𝑴𝒊𝒙 𝑯𝒆𝒓𝒃𝒔 𝑺𝒂𝒖𝒄𝒆時令鮮魚伴千層大蔥馬鈴薯配香草汁 ‧ 成個presentation好似一件cake咁靚，賞心悅目。當日用左多寶魚，魚肉滑嫩，配上薯仔片﹑韭葱同香草汁，味道剛好，唔會蓋過魚肉既鮮嫩味道。♢ 🍾𝑭𝒊𝒔𝒉 𝑸𝒖𝒆𝒏𝒆𝒍𝒍𝒆𝒔 𝑾𝒊𝒕𝒉 𝑺𝒉𝒆𝒍𝒍𝒇𝒊𝒔𝒉 𝑨𝒏𝒅 𝑪𝒉𝒂𝒎𝒑𝒂𝒈𝒏𝒆 𝑺𝒂𝒖𝒄𝒆法式魚肉慕絲伴海鮮配香檳汁 ‧ 魚肉慕絲整成橢圓形，size剛好可以一啖放落口~ 質感好柔軟，魚味濃郁得黎又唔會有腥味，而且唔會覺得太膩。最正係個香檳汁，為慕絲增添酒香，啖啖都係滿足感。𝑴𝒆𝒂𝒕♢ 🐓𝑺𝒍𝒐𝒘 𝑪𝒐𝒐𝒌𝒆𝒅 𝒀𝒆𝒍𝒍𝒐𝒘 𝑪𝒉𝒊𝒄𝒌𝒆𝒏 𝑹𝒐𝒍𝒍 𝑾𝒊𝒕𝒉 𝑪𝒆𝒍𝒆𝒓𝒊𝒂𝒄, 𝑨𝒍𝒃𝒖𝒇𝒆𝒓𝒂 𝑺𝒂𝒖𝒄𝒆慢煮黃油雞卷伴芹菜配奶油汁 ‧ 大廚好用心咁將雞切成片狀，然後包成圓形，賣相有驚喜~ 黃油雞出名肉質香甜，入口好滑嫩，而奶油汁香氣十足，芳香濃郁。♢ 🥩𝑩𝒆𝒆𝒇 𝑪𝒉𝒆𝒆𝒌 𝑾𝒊𝒕𝒉 𝑴𝒖𝒔𝒉𝒓𝒐𝒐𝒎 𝑨𝒏𝒅 𝑷𝒐𝒕𝒂𝒕𝒐 𝑷𝒂𝒏𝒊𝒔𝒔𝒆牛臉頰伴蘑菇及香脆薯塊配紅酒肉汁 ‧ 好耐都無食過肉質咁軟腍既牛臉頰肉，彷彿入口即溶咁，完全唔洗費勁去咬，點埋紅酒汁更加香，非常出色！配菜蘑菇同樣好味，碟邊仲整左一粒粒既蘑菇醬，別緻又用心。𝑫𝒆𝒔𝒔𝒆𝒓𝒕𝒔♢ 🧁𝑴𝒐𝒏𝒕 𝑩𝒍𝒂𝒏𝒄 𝒂𝒏𝒅 𝑴𝒂𝒏𝒅𝒂𝒓𝒊𝒏, 𝑽𝒂𝒏𝒊𝒍𝒍𝒂 𝑰𝒄𝒆 𝑪𝒓𝒆𝒂𝒎法式栗子蛋糕伴橘子配雲呢嗱雪糕 ‧ 男朋友準備既生日驚喜，碟邊既英文字寫得好靚！店員大推呢個甜品，栗子蓉質感好綿滑，入面有橘子粒粒，可以中和栗子既膩，口感更清新。♢ 🍫𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑺𝒐𝒖𝒇𝒇𝒍é, 𝑽𝒂𝒏𝒊𝒍𝒍𝒂 𝑰𝒄𝒆 𝑪𝒓𝒆𝒂𝒎 (+$𝟏𝟓𝟎)朱古力梳乎厘 ‧ 男朋友形容為非常出色既梳乎厘！店員教我地係梳乎厘上面開個窿，然後放雪糕入去，將梳乎厘同雪糕一齊食，冷熱交融口感非常正~ 而且梳乎厘夠鬆軟，充滿空氣感，朱古力味非常濃郁，每啖都好滋味！🍬𝑭𝒓𝒆𝒆 𝑺𝒏𝒂𝒄𝒌♢ 𝑷𝒆𝒕𝒊𝒕 𝑭𝒐𝒖𝒓食左咁多野，估唔到最後仲有甜品送~ 3款精美甜點擺放係皮盒上，優雅高貴。建議由梨撻食起，味道酸甜，清新怡人。中間係牛奶朱古力，仲印上Caprice招牌，別具特色。最後係棉花糖朱古力脆脆，棉花糖上有燒焦香味，軟腍腍口感加上朱古力脆脆，好有層次感！☕️𝑻𝒆𝒂 𝑶𝒓 𝑪𝒐𝒇𝒇𝒆𝒆♢ 𝑪𝒐𝒇𝒇𝒆𝒆 ‧ 可以按喜好自己加奶同糖，味道正常。♢ 𝑭𝒐𝒖𝒓 𝑺𝒆𝒂𝒔𝒐𝒏 𝑯𝒐𝒖𝒔𝒆 𝑻𝒆𝒂 ‧ 帶茉莉花加薰衣草香氣，散發芳香，茶味唔會過濃，幾有驚喜！店員仲會過黎續杯添~🥂𝑫𝒓𝒊𝒏𝒌𝒔♢ 𝑹𝒐𝒔𝒆 $𝟏𝟓𝟖ɢʀᴀᴘᴇꜰʀᴜɪᴛ | ʀᴏꜱᴇ | ʟɪᴍᴇ店員推薦呢杯cocktail，粉紅色賣相好岩打卡。面層灑上玫瑰粉，入口係清新西柚同酸橙味道，唔會過酸。♢ 𝑪𝒂𝒇𝒆 𝑪𝒂𝒍𝒗𝒂 $𝟐𝟓𝟎ᴛʀɪᴇᴅ & ᴛʀᴜᴇ ᴠᴏᴅᴋᴀ ɪɴꜰᴜꜱᴇᴅ ᴠᴀɴɪʟʟᴀ | ᴛᴏɴᴋᴀ | ᴍʀ ʙʟᴀɴᴋ | ᴄᴀʟᴠᴀᴅᴏꜱ ᴍɪᴄʜᴇʟ ʜᴜᴀʀᴅ 20 ʏᴇᴀʀꜱ男朋友點左呢杯mocktail，杯上有塊好薄既朱古力，幾脆口。飲品帶有濃烈既Vodka加咖啡香味，幾有特色。店員服務好細心，仔細介紹每一道菜式，不過我同其他食過caprice既朋友都覺得佢地講野太官腔，有D似錄音機咁對答，如果表現更加自然會更好。另外店員都好熱心幫我們影相，識搵角度，加分💯整體黎講，環境同食物都好滿意，每道菜式既配菜﹑醬汁都絕不馬虎，盡顯大廚創意同心思👍🏻 人均唔洗2千就食到米芝蓮3星法國fine dining，絕對物超所值✅
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疫情嚴峻期間，正當不少食肆早已支撐不住時，港內仍有餐廳可保持一位難求嘅狀態，其中一間就係中環名店「Caprice」，肥肥家族都係因為有熟客迷人Uncle及美人姐姐邀請方才有幸一訪。酒店餐廳樓底高高，簡單嘅門面設計好自然地已流露出高貴嘅氣派。歐陸式嘅裝潢以閃閃發光嘅水晶燈飾照明，感覺富麗堂皇。最當眼位置擺出名牌法國甜酒巨型嘅酒樽及酒塞，好有氣勢。用餐大堂寬廣開揚，正中央嘅開放式廚房內可見多位帶住高帽同口罩嘅廚師忙碌地工作。走廊通道左邊嘅散座全配上紅色嘅厚墊絨櫈。右手邊低半級嘅一排則襯上較低調嘅黑色皮櫈，好等客人欣賞落地玻璃窗展出嘅維港靚景。餐桌上擺有靚靚嘅紅玫瑰。難得疫下仍可同枱午聚，主人家早已備好瓊漿玉液。中英對照嘅午市餐牌共有三頁之多。第一頁午市套餐「Menu de Dejeuner」可自選四道菜（$988/位起）或五道菜（$1,098/位起），分別在於前者只有魚或肉一個主菜，後者則有齊魚同肉；大家要留意部份菜式係要另外加錢嘅。第二頁嘅招牌餐單「Menu Signature」（$2,480/位）共有八道菜，顧名思義均為鎮店名菜，不過限定要全枱人一同點選。最後一頁列出魚子醬嘅選擇。點好菜，年輕嘅服務生先呈上即日新鮮焗製嘅五款麵包並作出簡介，唯一念口簧式嘅說明同星級餐廳嘅形象就唔係好夾囉。伴配麵包有兩款咸味及原味牛油。小肥自問冇本事食盡五款包包，結果應推介試咗兩款。下圖左方啱啱新推出嘅杜蘭麵包Semolina煙煙韌韌，都幾得意；右方嘅人氣芝麻包則清香軟熟，輕盈討好。餐前小食翠綠輕巧，圓圓嘅餐碟以青豆粒粒墊底，黃色一片片嘅原來係咖喱味嘅煎魷魚，配搭清幽爽潤。法國生蠔伴芹菜頭蓉配青蘋果啫喱：頭盤主角兩隻肥嘟嘟嘅生蠔軟嫩滑溜，伴配微微酸酸嘅青蘋果啫喱巧妙地突出蠔隻嘅鮮味，中間夾入嘅芹菜頭蓉意外地唔覺澀之餘仲毫無衝突。澳洲和牛他他拌法國生蠔配特級魚子醬（另加$550）：以金箔點綴嘅菜式層次分明，凹凸不平嘅碟盤令外觀尤其吸睛！海陸組合鮮濃香潤，量足嘅魚子醬倍添貴氣。湯湯環節只有媽咪一人揀選「青豆湯伴甜蒜火腿汁配田雞腿」。鴨肉清湯配鴨肝雲吞：整頓午餐最失望就係此碗清湯！或許因為碗中嘅鴨肝雲吞唔夠熱，即使清湯於桌上斟出，飲落仍覺湯品熱力欠奉，最大問題係意大利雲吞入面嘅鴨肝餡料及鴨肉清湯均過咸，失色得很！法國大餐必備嘅魚魚共有三款可選，大肥大讚「時令鮮魚配海鮮圓米伴藏紅花汁」好襯相中睇唔到嘅蕃茄飯，當中散發出嘅果香清新尤甚。法式魚肉慕絲伴海鮮配香檳汁：橢圓形嘅魚肉慕絲質感柔軟得黎入口卻好似食緊牛油咁溜，而且冇乜鮮味，唔講真係食唔出有魚嘅成份囉！香煎海螯蝦伴芒果配北海道海膽汁（另加$650）：最正必選白肉橙紋、厚肉鮮甜、爽脆無比嘅蘇格蘭海螯蝦，咬落啲肉喺個口入面仲彈吓彈吓咁堅架，黏上海膽汁即鮮上加鮮，就連伴碟嘅芒果肉都甜美軟潤過人，冇得頂呀！香烤黃油雞腿配法國白蘆筍伴梅子汁：肉類主菜四款中，XO仔只係試咗兩味，外表較平庸嘅黃油雞腿雖然大大球，但圓圓嘅雞肉竟然毫不乾嚡，一刀切落去已感受到雞腿肉嘅肉汁豐沛，食埋入口即覺其皮脆肉軟嫩，綑邊嘅白蘆筍粒粒清脆冇渣，真係雞不可以貌相。法國羊肉伴萵筍及鷹嘴豆泥配燒汁（另加 $450）：法國羊肉紅潤粉美，香嫩軟熟，唯一喺要加錢嘅情況下，個人會情願食香烤黃油雞腿而已。甜品大肥點咗大路嘅「杏仁梳乎厘配雲呢拿雪糕」（另加 $150）。法式搭丁蘋果批配焦糖雪糕：師傅喺脆卜卜嘅餅底同爽潤嘅蘋果片中間夾入幾層巧薄嘅酥皮，頂面唧上軟滑嘅忌廉再加球焦糖雪糕，並以薄如紙張嘅脆片圍邊，造出嘅千層蘋果批清涼微甜，口感極富層次，可口不溜滯。結尾要咗杯特濃咖啡。配送嘅三款精美甜點擺放於靚靚嘅化妝盒上，高雅得有頭有尾。六星級酒店之三星法國餐廳「Caprice」氣質非凡，服務水平雖有點參差，但當中嘅專業在於其變通能力，午市菜式用材高質，極具立體感嘅擺盤十分精美。平心而論，$1,098/位起嘅五道菜午餐看似價廉，但如果選擇加強版配搭好容易就變成三倍嘅價錢，計落條數$2,480/位嘅招牌套餐似乎抵玩得多，不過係咪好到要專登等幾個月去食呢就見仁見智啦！
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尽管来之前知道Caprice的风评两极化，但私以为连年米其林三星的法餐还是值得报以期待。穿过低调的门面和琳琅满目的酒廊、走进典雅明亮的餐厅时我都还心存好感，但落座片刻后就意识到，是我太天真了……·不好吃且没吃懂，整体甜腻和重口，堂而皇之的贵食材堆砌和个别食材的反复使用，不少融合菜的搭配和调味都已经跳出法餐框架，说含蓄点就是Chef想要表达的东西和设计菜单的思路令人费解，说直接点就是在挑战食客底线。·中午有四道式和五道式的套餐，看到“龙虾”和“八角”并排出现在菜单第一列时，心里已经预感不妙。约一半菜品需额外加钱，菜单上的菜品描述也过于简略，很多食材没写进去。·服务细节难以给人留下好印象：还没点菜就端来了面包，不顾拍照需求就淋上了酱汁，拿来了分享的餐具却没多拿个盘子，最后也没问甜品为何剩了不少。用餐过程中还出现了一些本来可避免的不愉快，道歉态度诚恳，最后的处理方式是免收了一道菜的钱，但就这？·【餐前面包】以为整个面包篮都会给我们，又想多了，侍应只是让我们选择自己想吃的。酸种和小麦胚芽面包趁热吃嚼劲都很好，配了含盐和无盐两种黄油。·【Amuse Bouche】寡淡无味的红菜头带子挞挞，盘子边缘点缀着百香果和红菜头两种emulsion，色泽光彩了不少，但无法拯救味道的平庸。·【法国生蚝伴芹菜头蓉配青苹果啫喱】生蚝肉质肥嘟嘟的，弹嫩滑软，裹挟着鲜甜的汁液入口，但回味竟然有点腥……青苹果啫喱绿得诡异，啫喱和奶冻跟生蚝又毫无融合感，不过这已经是当日最不腻的一道菜了。·【芹菜头浓汤伴蘑菇配帕玛森芝士】芹菜头again，搭配Parmesan芝士和蘑菇泥，虽然秋冬是需要这么一口稠厚暖胃的浓汤，但仅仅是刚开始两口觉得咸鲜、然后就越来越腻，让你还没喝完就有点吃不动主菜的那种腻。·【法式鱼肉慕斯伴香槟海鲜汁】鱼肉慕斯绵密、细滑、蓬松，如云朵般在口中慢慢塌陷，搭配的孢子甘蓝一咬开还能爆出点汁水来，但感受不到蔬菜的清甜和鱼的鲜，味蕾被强行填满了酱汁的腻和咸。·【牛脸颊伴蘑菇及香脆薯块配红酒肉汁】可惜了一大块品质在线的牛脸颊，败在了烹调，娇嫩得过了头，能感受到柔糯的胶质在入口瞬间化开，但因此失去了咀嚼的乐趣。·簇拥着牛脸颊和酱汁的是一圈蘑菇emulsion，虽然滋味鲜浓，但黑森森的颜色并不讨喜。敦实的土豆毫无美感地立在一旁，好像我在吃酒店自助。·【圣诞布甸伴香橙焦糖汁配咖啡雪糕】份量大到吃惊不说，布甸长成这样是不是甜点师对布甸有什么误解？就是巧克力和奶油的粗暴堆砌，里面是扎实而湿润的葡萄干蛋糕，没什么层次感。巧克力榛子脆皮厚实如墙，每一勺都需要勇气，雪糕也没能起到清口作用。·【Petit four】芝士香梨挞的挞底跟果溶都是分离的，巧克力泡芙的泡芙皮和顶部的棉花糖满满廉价感，然后又是巧克力。红茶喝了一杯又一杯，甜点和小甜品都还是吃不下去……·四季酒店并不能成为Caprice的庇护所，米其林也不是Caprice任意割食客韭菜的理由，或许这是米其林三星中最应该被降星的一家。这一餐吃完已经不止是对所谓的天花板感到失望，还是对于香港高级餐厅认知和信仰的塌陷。
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Caprice inside the Four Seasons Hotel is probably HK’s most famous French restaurant. So for my wedding anniversary we decided to try it out and see if it was as really good as people say it is. We usually visit Amber in Landmark, but recently their menu is not to my liking especially if you like meat. We were seated in the lower dining area which has a spectacular view of Victoria Harbour and I could even see Lion Rock from our table. We decided to go for the 5 course set lunch menu for $1,098 per person plus 10% service charge. This includes an Appetiser + Soup + Fish + Meat + Dessert. We we served freshly baked breads which we chose from a basket. The breads were served with salted and unsalted butter. We chose a baguette and brioche. They were warm and soft with a nice chewy crust. For the Appetizers we chose:• Lobster with Mushroom Bavarois and Anise Flavor - This dish was immaculately presented and the lobster meat was fresh, sweet and tender. The mushroom cream beneath was silky smooth and for some reason I couldn’t figure out complimented the lobster🦞 meat. Very decadent dish. • Oyster, Gaborian, Celeriac Puree and Green Apple Jelly - the oyster 🦪 was silky smooth and the celeriac purée and green apple jelly which were both light complimented the oyster well. The Soups we chose the:• Celeriac Soup with Mushroom and Parmesan Cheese - The soup light and earthy and have an amazing velvet texture. The Parmesan was very strong and localized and elevated the soup making it rich. • Duck Consommé with Foie Gras Ravioli - the consommé was delicious with a deep flavor. The foie gras ravioli were soft pillows with a smooth tasty filling of luxurious four gras. The Fish dishes we chose: • Squid Cooked with Yuzu Butter, Celeriac and Lemon - the squid 🦑 was cut into thin strips and looked like linguine. The squid was fresh, silky and smooth and the yuzu butter sauce was refreshing with a bit of acidity. • Fish Quenelles with Shellish and Champagne Sauce - the fish was made into almost a light fluffy foam and tasted like fish, it was creamy, smooth and and rich. For the mains we chose the: • Roasted Racan Pigeon with Pumpkin Flan, Leg Confit, Cocoa Sauce - the pigeon was cooked medium rare, it was tender and not gamey. The cocoa sauce had chocolate taste which probably helped reduced the gameness of the pigeon. • Beef Cheek with Mushroom and Potato Panisse - the beef cheek was so tender it just melted in your mouth. The mushroom was turned into a creamy paste and was smooth and silky. The potato pansies was crispy on the outside and fluffy and smooth on the inside. The presentation of the dish was amazing. The desserts we chose:• Chestnut and Pear Mont Blanc - can’t go wrong with a sweet baked pear covered in a chest nut and cream. It is not overly sweet and presented like a cup cake. A classic light dessert.• Chocolate Souffle, Vanilla Ice Cream (Add $150) - the chocolate soufflé was rich with a strong chocolate flavor. The vanilla ice cream was perfect to cut through the richness and it was very filling. One complaint were our teas were served much later than the desserts. The petite fours followed and were beautifully presented and a good way to finish the lunch. Overall a great experience, good service, great setting, immaculately presented food and it probably is the best fine dining French restaurant in Hong Kong at the moment.
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